This is a tender crust great for pies or tarts. The addition of both wine and egg really help to make the crust tender.

1 Single Pie Crust
by Deborah Mele

2 Cups Flour

1 1/2 Sticks Unsalted Butter, Cut Into Pieces

2 Tablespoons Sugar

1 Large Egg, Lightly Beaten

4 Tablespoons Chilled Dry White Wine

Bring the butter to room temperature. Mix the butter and flour together just until crumbly. Add the sugar, egg and wine, mixing into a soft dough. Shape the dough into one or two balls, and refrigerate, wrapped in plastic wrap until ready to use.